Cal Smart Moroccan-Inspired Pork Tenderloin
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Cal Smart Moroccan-Inspired Pork Tenderloin

Cal Smart Moroccan-Inspired Pork Tenderloin

with Jewelled Couscous and Fig Sauce

Sweet and savoury is the name of the game with this succulent, Moroccan-spiced pork tenderloin. It's topped with a delectable fig sauce and served alongside a bed of fluffy jewelled couscous.

Tags:
BBQ Contest
Calorie Smart
Allergens:
Wheat
Almonds
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

½ cup

Couscous

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

56 g

Baby Spinach

28 g

Almonds, sliced

(Contains Almonds)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

½ tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Oil*

0.38 tsp

Salt*

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Nutrition Values

Calories590 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber7 g
Protein50 g
Cholesterol95 mg
Sodium1210 mg
Trans Fat0 g
Potassium1300 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl

Cooking Steps

Prep
1
  • Roughly chop spinach.
  • Peel, then cut onion into 1/4-inch pieces.
  • Core, then cut pepper into 1/4-inch pieces.
  • Pat pork dry with paper towels. Season with half the Moroccan Spice Blend (use all for 4 ppl), salt and pepper.
Sear and roast pork tenderloin
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 6-8 min.
  • Remove from heat, then transfer pork to an unlined baking sheet.
  • Roast in the middle of the oven until cooked through, 14-18 min.**
  • When done, transfer pork to a plate to rest, 3-5 min.
Prep and cook couscous
3
  • Meanwhile, add 2/3 cup (1 1/3 cups) water and 1/2 tsp garlic salt (use all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, remove from heat, then add couscous. Stir to combine.
  • Add spinach to the pot, then cover and let stand, 5 min.
  • When couscous is tender, fluff with a fork.
Cook veggies
4
  • Meanwhile, reheat the same pan (from step 2) over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions.
  • Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
  • Transfer veggies to a plate, then cover to keep warm.
  • Carefully wipe the pan clean.
Make fig sauce
5
  • Reheat the same pan over medium.
  • When hot, add cooking wine, fig spread and 2 tbsp (4 tbsp) water. Bring to a simmer.
  • Cook, until sauce reduces slightly, 2-3 min.
  • Remove from heat.
  • Stir any pork resting juices from the plate into sauce. Transfer sauce to a small bowl.
Finish and serve
6
  • Add almonds, peppers and onions to the pot with couscous. Season with salt and pepper, then stir to combine.
  • Thinly slice pork.
  • Divide jewelled couscous between plates. Top with pork.
  • Spoon fig sauce over top.

 

7

If you've opted to get pork tenderloin, preheat oven to 450°F. Sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 6-8 min, then arrange on an unlined baking sheet. Bake in the middle of the oven until cooked through, 14-18-min.**